NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Brussels sprouts

0.5 cup Carrots

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the Brussels sprouts and cut them in half; peel the carrots and slice them into 1/2-inch rounds; roughly chop the red onion.

• 3

  In a large bowl, toss the Brussels sprouts, carrots, and red onion with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  In the final minute of cooking the chicken, add the minced garlic to the pan, stirring it around the chicken until fragrant but not burnt.

• 9

  Remove the chicken from the heat and let it rest for 3 minutes before serving alongside the roasted vegetables.